The fish are cleaned, but the heads and tails left. Sprinkle with salt inside and out and placed in a fireproof container smeared with sunflower oil. Finely chopped onion fry in olive oil until yellow, add boiled, peeled and cut into quarters tomatoes, crushed garlic, pepper, salt, pour the wine, stew for 5 minutes and pour the fish. Bake in moderate oven 20-25 minutes. Five minutes before the end add the olives, which are removed stones.